avial
Avial is a delicious dish of mixed vegetables, yoghurt, and coconut, cooked with mustard oil and curry leaves.
moderate
Recipes that require care and attention to detail in preparation and cooking.
They may require some specialist ingredients and some extended preparation times.
Most recipes in this book are of this difficulty.
beef bhuna
bhuna gorur mangsho is a rich and intense beef curry. The meat is cooked in its own fat, giving a deep flavour to the dish.
beef shatkora
This beef curry features an unusual citrus fruit, shatkora, to provide a contrast to the richly spiced meat. It is a Bengali dish, from the Sylhet region of Bangladesh,
beef with tamarind and ginger
Our favourite beef curry. It is a thick, rich and hot dish, with the sourness of the tamarind offset by the sweetness of the ginger.
beetroot raita
A south Indian raita, or pachadi. This is a vibrantly coloured dish, with fresh crunchy beetroot, cooling yoghurt and a hint of spice.
Bengali mango chutney
This Bengali mango chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
Bengali prawns with mustard and coconut
This popular and traditional Bengali dish, chingri macher, features a distinct mustard taste that works well with the coconut and the sweetness of the prawns.
black-eyed pea curry
Preparations of black-eyed peas are common across all of India. This is the Goan way. It has plenty of chilli and coconut and a touch of tomato. This dish, alsande tonak, is a robust, spicy, hot preparation.
cardamom coffee
Sweet, brutally strong, milky and a spicy undertone, this recipe for kaapi is the south Indian way to make coffee.
carrot halwa
One of the most popular desserts in our family, gajar ka halwa is a rich north Indian dessert with grated carrots, milk, sugar and nuts.
carrot raita
Gajar ka raita is a refreshing accompaniment made with yoghurt, carrots, green chillies, and a few spices
cauliflower with pickling spices
A simple cauliflower dish from Lucknow. The pickling spices are the spices to make pickles, hence the name. Achari gobi could accompany almost any other dish or is great as a simple meal on its own, with a chapati or two.